on today's episode of "this is why i'm fat" i've decided to make my own calzones. anyone got a good recipe?
calzones
- Thread starter jonKranked
- Start date
Make your favorite kind of pizza, put a scoop of ricotta on top, fold in half, deep fry.
Technically not a calzone, but better.
Technically not a calzone, but better.
Is there a difference between a calzone and panzerotti? It is like pop vs soda?
The name calzone is almost never used here.
A local pizza shop offers them baked or fried - the baked one is just as good as the fried one, if not better. The less toppings the better, unless you like a gooey glob of shmooooo.
The name calzone is almost never used here.
A local pizza shop offers them baked or fried - the baked one is just as good as the fried one, if not better. The less toppings the better, unless you like a gooey glob of shmooooo.
What Westy said, but bake it instead. Poke a hole or two in the top to avoid a small explosion.
Personally I like sausage, spinach, and ricotta. Cook the spinach first to get rid of extra moisture.
Personally I like sausage, spinach, and ricotta. Cook the spinach first to get rid of extra moisture.
We like sausage, crispy bacon, gobs of basil, mozzarella, and ricotta.
Full Trucker has inhaled one.
Alton Brown dough recipe.
Full Trucker has inhaled one.
Alton Brown dough recipe.
I like this one. I'm afraid I don't know how to make it, but it has:
Ricotta, mozzarella, spinach, garlic, Italian sausage, cherry tomatoes, fior di latte, arugula, prosciutto, shaved parmigiano
Ricotta, mozzarella, spinach, garlic, Italian sausage, cherry tomatoes, fior di latte, arugula, prosciutto, shaved parmigiano
It's called the "Four Point" and it is amazing... here it is out of the oven and finished:
Adds a nice bit of bitterness. I vote we leave it.
Ah, what’s next....kale?
You must stop the madness before it begins.
(and this is why I’m chunky)
You must stop the madness before it begins.
(and this is why I’m chunky)
Last edited:
Hold the phone, didn't you call that a pizza in the other thread?
Not that it matters, I'd eat the shit out of that.
I don't think so...
My bad. Upon further review you did in fact call it a calzone of the Quattro Punti variety.I don't think so...
I worked at pizza place here in Rochester. Even though Calzones were not on the menu. If certain customers called we would make them Calzones. Both of them were just medium pizzas folded in half. Same sauce and ingredients as their Pizza. Around Easter time we would put boiled eggs and chopped Mortadella instead of Pepperoni. No cheese just sauce. Egg wash and no cuts. For some reason the weirdo customers liked them when they exploded.
How about cook times/temps? My oven goes to 550 and with a stone I can cook a pizza in about 5-6 minutes
I have discovered if my oven is clean and I bake the pizza on clean I can get 600d. Utilize the highest heat you can attain. 5-6 minutes is pretty good. You seem good.
mine goes to 550, clean cycle autolocks and i don't wanna bother to hack that. i just give the stone a good 30 minute preheat.
Yup, and let the stone re-heat in between pies or calzones for best results. Really hard to do when there are many hungry eyes watching...
they cook fast enough that unless i have all the pies made in advance, there's enough of a delay in between while i do the prep work that it stays heated
Got it, I always have one prepped while the other is cooking, maybe I should just wait for the optics.
with the kids we've been making personal sized ones lately, those will cook in 3-4 minutes